Summer Quinoa Salad

INGREDIENTS

• 2 cups dry quinoa
• 4 cups water
• salt and pepper to taste
• 1 can of corn drained
• 1 cup black beans (canned – drained and rinsed)
• 2 peppers chopped (I like red peppers)
• 3/4 cup finely chopped onion
• chopped fresh cilantro to taste
• optiona/ 1 cup cherry tomatoes

CILANTRO LIME DRESSING

• ½ cup fresh lime juice
• ½ cup olive oil or avocado oil
• ½ cup fresh cilantro
• Splash of apple cider vinegar
• 2 teaspoons honey
• 1 tsp of minced garlic
• Salt & pepper to taste

Instructions:

• Cook quinoa according to package instructions
• While the quinoa cooks, use this time to prep remaining ingredients - chop onion and rinse with cold water in a sieve/strainer to take away some of the "bite". Chop pepper and dice or slice tomatoes.
• For the dressing, add all the ingredients to a lidded mason jar and shake well.
• Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before tossing with veggies.
• Add black beans, edamame, corn, chopped tomato, bell pepper and chopped onion. Whisk dressing once more then pour over salad. 
• Garnish with extra cilantro and any additional salt and pepper desired. I find that the longer it sits, the more flavor it has!!